2 Transactions. 



In 1889 a Commission appointed by the French Minister of War also 

 confirmed Bouley's work. 



In 1892 Grassman observed no harmful change or any loss in nutritive 

 value in pork and beef due to cold storage at temperatures —2° to —4° C. 



In 1897 Gautier reported his investigations on mutton and beef stored 

 for five to six months at below zero. He found a slight loss of moisture 

 and increase of peptones and albuminoid material, and by means of arti- 

 ficial-digestion experiments with pepsin found that there was no difference 

 in digestibility between fresh and frozen meats. 



In 1900 Glaze stated that the maturation of meat preserved in chilled 

 rooms was due to certain bacteria. 



In 1901 C. Mai claimed that, by proper cold storage, putrefactive changes 

 could be prevented, but that the action of enzymes would still continue 

 to _^8ome extent, causing the changes which take place in the so-called 

 ripening of meats. 



In 1903 Miiller reported that if the temperature in cold storage is 2° 

 to 3° C. the maturation of meat due to ferments went on, but putrefaction 

 was prevented. 



In 1903 Konig reported the analyses of chicken meats. 



In 1905 Brittels stated that Australasian chilled meats -^re slightly 

 frozen, and do not compare with American chilled meats. 



In 1906 S. Rideal made a report of a chemical investigation carried 

 out for Weddel and Co., England, and concluded from his results, which 

 confirmed an earlier one in 1896, that no incipient decomposition or 

 hydrolysis takes place under cold storage, and that the differences in 

 nutritive value and digestibility of fresh and frozen beef, mutton, and 

 lamb are too slight to be of any economic importance. 



In 1906, following the agitation regarding the packing-houses of 

 America, the question relating to the pro]5cr preservation of food products 

 was brought before the U.S.A. Congress, and a bacteriological and chemical 

 study of the effect of cold storage upon the wholesomeness o' food products 

 was authorized. 



In 1906 Grindley reported to the Chicago City Council regarding the 

 refrigerated poultry, and found that it was similar to fresh fowl except 

 in one respect — namely, a characteristic flavour, which was not due to 

 putrefaction, but, as Miiller stated, to the ripening of the meat. 



In 1906, 1907, and 1908 followed papers by Bird, Eckhard, C. Harring- 

 on, Wiley and his associates in the U.S.A. Bureau of Chemistry, and 

 Higley on the effects of cold storage on poultry, eggs, and game. 



In 1908 Richardson and Scherubel made histological, bacteriological, and 

 chemical investigations upon fresh beef and beef stored at —9° to —12° C. 

 As the results found by these workers are of great importance in relation 

 to the conditions affecting beef, they v/ill be referred to at greater length 

 than the earlier-recorded results. The histological data showed that the 

 physical changes in frozen meats were due to either the evaporation of the 

 water or to the pressure produced by the expansion in the freezing of the 

 water ; that the formed ice which was outside of the cell might produce 

 abrasion of the cell-wall, depending upon the rapidity of the freezing and 

 the subsequent thawing ; and that the solidifying point does not occur 

 at any specific temperature, but that it depends upon the soluble solids. 

 From the bacteriological examination it was found that n the freezing 

 the bacteria became surrounded by solid ice barriers through which they 

 could not penetrate, and hence would cease to grow. In the chemical 



